Holiday Lunch Menu

In December 2016, the Herdic House will serve lunch Wednesday-Friday from 11:30-2:00 pm, from December 1-23.. Call 570-322-0165 to book a reservation!



Herdic Chicken Salad
Chunks of chicken breast with grapes and toasted almonds in a mayonnaise dressing, served with creamy coleslaw

Herdic Shrimp Salad
Steamed shrimp, celery and chopped egg, in a mayonnaise, lemon and dill dressing, served with creamy coleslaw

Caesar Salad
Romaine lettuce tossed in housemade Caesar dressing, topped with warm garlic croutons and grated Parmigiano, served with grilled tenderloin tips

Jackson Salad
Romaine lettuce, artichoke hearts, hearts of palm, gorgonzola and bacon, tossed with Dijon vinaigrette, and served with grilled shrimp

Pear and Walnut Salad
Tossed greens, pears, toasted walnuts and Gorgonzola with cranberry poppyseed dressing

Orso Salad
Baby greens, apples, walnuts, raisins and sesame seeds, tossed in a cranberry poppyseed vinaigrette and served with grilled chicken



Chicken Salad Sandwich
Our chicken salad served on Italian bread with baby greens and sprouts

Ham Sandwich
Roasted Beaver Run ham, layered with brie, local peach chutney and baby greens on a kaiser rolla

Grilled Tenderloin Sandwich
Beef tenderloin with sautéed onions and Gruyere cheese, on a kaiser roll with horseradish sauce

Croque Monsieur
Roasted ham from Beaver Run Farm with Gruyere cheese and mustard on Italian bread, pan-toasted and served crispy

Roasted Vegetable Panino
Roasted sweet peppers, roasted oyster mushrooms and sharp cheddar cheese,
pan-toasted and served with baby greens

Chicken Livers
Chicken livers from Cow-A-Hen Farm, sauteed with bacon, onion and white wine and served with garlic toast

Wild-Caught Salmon
Pan-seared sockeye salmon from Wild for Salmon served over roasted root vegetables with lemon-caper creme fraiche

Petit Filet Mignon
Grilled 4 oz. filet mignon served with smashed potatoes in a cognac and peppercorn cream

French Onion Soup
Classic French onion soup with beef stock, onions and spices, finished with croutons and Gruyere cheese